SHANA'S SPAGHETTI SQUASH MUFFINS
Too much spaghetti squash? Try this new recipe, which resembles other squash breads.
Provided by starfroggie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 2h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.
- Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.
- Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
- Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
- Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon batter into the prepared muffin tins, filling each cup halfway.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 44.1 g, Cholesterol 38.5 mg, Fat 3.9 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 301 mg, Sugar 18.4 g
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SHAKER SQUASH MUFFINS
These are served at the Trustee's House at Pleasant Hill where "They make you kindly welcome." NOTE: The molasses (made at Pleasant Hill by Shakers) is what gives these muffins flavor. The squash does not overpower the flavors. These are truly something to try, especially if you are searching for ways to use squash.
Provided by Redneck Epicurean
Categories Quick Breads
Time 40m
Yield 1 1/4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cook, drain, and mash the squash to the consistency of mashed potatoes.
- Cream the sugar, molasses, and butter; add the egg and squash and blend well.
- Mix the dry ingredients and add them into the squash mixture. Fold in the pecans.
- Fill muffin tins half full of batter and bake for approximately 20 minutes.
Nutrition Facts : Calories 2205, Fat 95.3, SaturatedFat 49.5, Cholesterol 364.4, Sodium 2132.7, Carbohydrate 318.8, Fiber 7.8, Sugar 168.1, Protein 27
SQUASH PUFFS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 squash puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
- Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
- Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.
SPICY SQUASH MUFFINS
A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, baking powder, and baking soda together in a bowl.
- Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
- Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 39.1 g, Cholesterol 44.2 mg, Fat 5.2 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 155.1 mg, Sugar 17.2 g
WINTER SQUASH AND MOLASSES MUFFINS
These moist muffins are reminiscent of pumpkin molasses bread, but they aren't as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Provided by Martha Rose Shulman
Categories breakfast, side dish
Time 2h15m
Yield 1 dozen large muffins, 18 smaller muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees. Line a sheet pan with foil and lightly oil the foil. Brush the squash with a small amount of oil. Place on the baking sheet skin side down. Roast for 20 minutes and use tongs to turn the pieces of squash over. Roast for 20 to 30 minutes more, until the squash is soft enough that you can pierce the skin with the tip of a paring knife. Remove from the heat and allow to cool, then peel away the skin. Purée in a food processor or a mortar and pestle. You should have about 1 cup of purée
- Turn the oven down to 375 degrees with a rack in the middle. Oil or butter muffin tins and line the bottoms with parchment if desired
- Sift together the flours, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt
- Beat together the eggs and sugar. Beat in the molasses, oil, buttermilk, puréed squash, and vanilla. Quickly beat in the flour and fold in the walnuts
- Spoon into the muffin tins and place in the oven. Bake 20 to 22 minutes, until the muffins have risen and a tester comes out clean. Let the muffins cool in the tins for 15 minutes, then turn out onto a rack to cool completely
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 15 grams, TransFat 0 grams
SHAKER SQUASH MUFFINS
These are served at the Trustee's House at Pleasant Hill where "They make you kindly welcome." NOTE: The molasses (made at Pleasant Hill by Shakers) is what gives these muffins flavor. The squash does not overpower the flavors. These are truly something to try, especially if you are searching for ways to use squash.
Provided by Redneck Epicurean
Categories Quick Breads
Time 40m
Yield 1 1/4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cook, drain, and mash the squash to the consistency of mashed potatoes.
- Cream the sugar, molasses, and butter; add the egg and squash and blend well.
- Mix the dry ingredients and add them into the squash mixture. Fold in the pecans.
- Fill muffin tins half full of batter and bake for approximately 20 minutes.
Nutrition Facts : Calories 2205, Fat 95.3, SaturatedFat 49.5, Cholesterol 364.4, Sodium 2132.7, Carbohydrate 318.8, Fiber 7.8, Sugar 168.1, Protein 27
SUMMER SQUASH MUFFINS
Get rid of all those summer zucchini crowding your kitchen counters and try these Summer Squash Muffins. Just as sweet as regular muffins, these squash muffins taste great, use up your excess squash and help get extra veggies into the kiddos' diet!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 16 servings
Number Of Ingredients 14
Steps:
- MAKE THE CREAM CHEESE FROSTING
- In a medium bowl, beat the softened cream cheese with the powdered sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
- MAKE THE MUFFINS
- Preheat the oven to 350°F.
- Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
- Mix the eggs, granulated sugar, grated squash, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
- Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
- Bake on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centers of the muffins are done.)
- Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
- Use an apple corer to remove the centers of the muffins; fill centers of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SAVORY SQUASH MUFFINS
Make and share this Savory Squash Muffins recipe from Food.com.
Provided by Mika G.
Categories Quick Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease 9 muffin cups.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add oil and eggs, beating at medium-low speed with an electric mixer until combined.
- Add squashes, stirring to combine.
- Add cheese, stirring to combine.
- Spoon into prepared muffin cups.
- Bake for 33 to 35 minutes, or until golden brown.
Nutrition Facts : Calories 307.3, Fat 21.1, SaturatedFat 6.7, Cholesterol 69.3, Sodium 327.5, Carbohydrate 19.8, Fiber 0.8, Sugar 3.4, Protein 9.9
SPICED SQUASH MUFFINS
When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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